Ice Cream Bread – Two Ingredient Recipes – Pineapple Coconut

Two Ingredient Ice Cream Bread

The first time I saw this Two Ingredient Ice Cream Bread, I thought to myself, there is no way that two ingredients are going to make a loaf of bread. It’s simply not possible. Bread takes tons of steps, and kneading and rising and… well, anyone who has ever made bread from scratch knows that it takes a bit. But this bread does not! And it only has two ingredients!

Two Ingredient Ice Cream Bread

Ice Cream and Self Rising Flour. I mean, how much easier can that get? And when you think about it, the possibilities are endless… the flavors you can create, endless. When we set out to make our Ice Cream Bread, I wanted something a little different than just doing a vanilla ice cream or chocolate ice cream bread. We went straight to the more exotic flavors and found a Pineapple Coconut ice cream and I knew that was the one I wanted to use. Pineapple Coconut Ice Cream! Can you imagine how perfect that would be baked into a luscious bread recipe? And if you can’t find the Pineapple Coconut Ice Cream, that’s okay, click the link and I have a homemade version on my blog.

Remember though, you can make Ice Cream Bread with any flavor ice cream, we just were picky and chose the Pineapple Coconut ice cream. There is no right or wrong. One of the things I loved about using the Pineapple Coconut in the Ice Cream Bread is that it had real chunks of pineapple that you could see when you sliced into the finished bread. I loved how that looked and I loved how it tasted even more.

Honestly, the only thing I’d do differently next time, is add some MORE frozen pineapple to the dough before baking, just to give it a little more pineapple flavor, but if you use it as is, it’s pretty amazing. (plus then it becomes three ingredient ice cream bread haha)

NOTE: Do not try to use a low fat ice cream or even a low sugar or no sugar ice cream. The results will not be the same and I don’t believe the flavor will either. This is the time to go full fat and full sugar. Just some advice.

ADDITIONAL NOTE: It seems there really are no substitutions for this recipe. You MUST use Self-Rising Flour, not a substitution and you MUST use full fat ice cream, otherwise it’s a hit or miss on whether it works. We have made this recipe a dozen times using several different types of full fat ice cream and always Self-Rising flour… it has worked for us every time.

ice cream bread two ingredient

4.6 from 8 reviews
Ice Cream Bread - Two Ingredient Recipes - Pineapple Coconut
Prep time
Cook time
Total time
Serves: 6-8
  • 2 cups of softened ice cream, any flavor
  • 1½ cups of self rising flour
  1. Preheat your oven to 350 degrees. Grease an 8.5"x4.5" pan. (anything from 8x4-9x5 will work).
  2. In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined.
  3. Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.
  4. Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.
  5. Remove from oven and allow to sit for about 5 minutes.
  6. Remove from the pan and allow to cool the rest of the way on a cooling rack.
  7. Enjoy warm or at room temp. Only keeps for 2-3 days.


ice cream bread two ingredient

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    • kristin says

      This bread was a major hit!!! So moist and delicious…sooo soooo easy. I used berry cheesecake full fat icecream. I have a helpful hint for those that may not know…if you do not have self-rising flour on hand ( as I did not at 2:00 o’clock in the morning) that’s ok , here is an easy and accurate substitute Per 1 cup flour: mix in 1 1/2 tsp baking powder and 1/2 tsp salt to the flour. So for this particular recipe , 1 1/2 cups flour + 2 1/4 tsp baking powder and 3/4 tsp salt mix well, then add ice cream and do as directions in recipe indicate. thanx for this easy , wonderful must have.

      • says

        So glad you loved it Kristin and also love that you are baking at 2am, because that’s when I do it a lot! haha Thanks for the tip left, I know many will appreciate it!

  1. says

    I’m impressed! I can’t believe how fluffy and delicious that loaf looks! I never would have believed ice cream mixed with only flour would have resulted in such a beautiful loaf of bread!

  2. says

    No way! That is the coolest recipe I have ever seen. I am imagining the endless possibilities and how excited my kids would be to eat the results!

  3. Diana @ASpoonfulofLuxe says

    Incredible! My husband will adore this, as his very favorite ice cream is the one you chose :-) Can’t wait to give it a try!!!

  4. says

    This looks absolutely delicious and I am definitely trying it for my daughter who is a big pineapple fan. Stopped by for the A-Z challenge. Good luck and Happy Writing!

    • says

      I am not too sure if that will work. I have found that some ice creams don’t work – fat free or lower fat doesn’t work well, and I found that the more natural the ice cream the better it works. If you decide to try it though, let us know how your results are.

  5. dawn rishel says

    Can this be frozen, I am thinking about trying this in individual foil pans as an alternative to cookies for a cookie exchange

  6. Amber says

    Great recipe, since our power went out and our ice cream half-melted. If you don’t have self-rising flour, you can mix 1 1/2 cups all-purpose flour with 3/8 tsp salt and 1 7/8 tsp baking powder.

    Another note: When you smooth out the top of the batter, use a wet spoon! Makes it really easy.

    One more note: I highly recommend a measuring stuff for sticky stuff. I have this one.

  7. Denise says

    I used Rum Raisin ice cream. I made a traditional rum cake glaze, poked holes in the bread once it was done & poured the glaze over the warm bread. Lastly I sprinkled it with a few chopped toasted walnuts. Served it at a party. It was a hit. Possible flavor combinations truly are endless.

  8. eilral says

    I was so excited to try this bread, I followed the recipe used the self-rising flour substitution formula and I don’t know what went wrong but the bread was not goo.

    • says

      My guess is that it was the substitution and not using actual self-rising flour. As with most baking recipes, there really isn’t a lot of wiggle room for substitutions with this recipe, I believe.

    • David Bennett says

      if you used low fat icecream or low sugar its not good… make sure you use full everything ice cream!

  9. Larlie says

    My comment did not post I’ll try again; I was so excited to try this bread, I followed the recipe used the self-rising flour substitution formula and I don’t know what went wrong but my bread did not turn out good. Any suggestions!

  10. Shay says

    When I first saw this recipe on FB, I only had rainbow sherbet in the freezer. I figured what the heck, so I tried it. It was great! So the next day I bought cookies and cream and made another loaf. Can’t wait to try rocky road. :)

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